In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs, milk and honey. Mix until smooth. Pour batter into a tall mason jar or large glass; set aside.
Preheat 3" of vegetable or peanut oil in a deep heavy-bottom saucepan over medium heat to 350�F.
Skewer hot dogs by inserting the sticks halfway up the center of the hot dog.
Using a clean paper towel, blot the excess moisture from the hot dogs to dry them slightly. Dip the skewered hot dogs into the batter, tilting the glass and rolling the hot dog skewer back and forth to coat completely. Gently place into the hot grease.
Fry 2 or 3 corn dogs at a time until lightly browned, turning occasionally, about 3 minutes. Drain on paper towels.
Serve warm with yellow mustard and ketchup.